Method for making pine mushroom wine

A production method and technology of pine mushroom wine are applied in the formulation of pine mushroom medicated brewed wine and the field of production thereof, which can solve the problems of underutilization and the like, and achieve the effects of enhancing immunity, unique fungus fragrance and delicious taste.

Inactive Publication Date: 2009-07-22
耿兆华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, matsutake is only used as a delicacy and food tonic, and its medicinal effects, especially the medicinal effects produced by combining with wine, have not been fully utilized

Method used

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Examples

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Embodiment Construction

[0008] Embodiment The present invention is formulated as follows: every 100 kilograms of 50-degree pure grain wine is mixed with 10 kilograms of fresh matsutake or 2 to 4 kilograms of dried matsutake, 5 kilograms of Chinese wolfberry, 3 kilograms of jujube, and 2 kilograms of rock sugar; It can be made for more than 10 days. For fresh matsutake, first scrape off the sandy soil at the root of matsutake, remove the inedible part with a knife, remove the fungus, then rinse with clean water, and then dry the water to make bubbles; for dry matsutake, just clean the impurities After that, soak directly.

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PUM

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Abstract

The invention relates to a method for preparing a matsutake alcohol. A formulation of the matsutake alcohol comprises: every 100 kilograms of pure grain alcohol with 50 degrees is mixed with 10 kilograms of fresh matsutake or 2 to 4 kilograms of dry matsutake, 5 kilograms of Chinese wolfberry, 3 kilograms of date and 2 kilograms of rock sugar; and the materials are infused in a soil jar for more than 10 days to prepare the matsutake alcohol according to the formulation. The method overcomes the disadvantages that matsutake can only be eaten as food and the precious medical value of the matsutake is still not developed through alcohol, and adopts the formulation taking the matsutake as majority to form infused alcohol, so that the matsutake alcohol has remarkable advantages of having unique fungus aroma, delicious taste, dredging intestine and stomach, regulating qi, dissipating phlegm, expelling worms, resisting cancer, and strengthening immunity.

Description

Technical field: [0001] The invention belongs to the technical field of medicated food wine, especially the formula of matsutake medicated food brewed wine and its preparation method. Background technique: [0002] Matsutake is a pure natural rare and precious edible fungus. Matsutake has thick meat, pleasant fragrance, delicious taste, high value and rich nutrition. Matsutake has a variety of nutrients needed by the human body, rich in protein, fat and a variety of amino acids, and also contains vitamins B1, B2, and C. Especially has high medicinal value. In particular, it has the functions of dredging the stomach, regulating qi and reducing phlegm, repelling insects and anti-cancer, enhancing immunity, and promoting human metabolism. Therefore, matsutake is often praised as the "king of bacteria". But at present matsutake is still only used as a delicacy and food tonic, and its medicinal effects, especially the medicinal effects produced by combining with wine, have not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28C12G3/04A23L33/00
Inventor 耿兆华
Owner 耿兆华
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